Veal Oscar

Veal Oscar

11

"Sauteed veal medallions with crab and asparagus, topped with a cheese sauce. You can use a combination of cheeses instead of just cheddar, or even a store bought cheese sauce to save time."
Saved
Save
I Made it Rate it Share Print

Ingredients

45 m servings 958 cals
Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

  • Calories:
  • 958 kcal
  • 48%
  • Fat:
  • 57 g
  • 88%
  • Carbs:
  • 39g
  • 13%
  • Protein:
  • 72.7 g
  • 145%
  • Cholesterol:
  • 306 mg
  • 102%
  • Sodium:
  • 1420 mg
  • 57%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. To Make Cheese Sauce: Melt 2 tablespoons butter in a medium saucepan over medium-low heat. Stir in milk, and cook just until bubbles begin to form at the edges. Whisk in the shredded cheese until fully melted and smooth. Remove from heat, cover and set aside to keep warm.
  2. Pound the veal thinly using a mallet or the side of a moistened cleaver. Dredge cutlets in flour, shaking off the excess. Melt 2 tablespoons butter in a large skillet over medium heat. Cook cutlets in butter, 1 to 2 minutes a side, until browned. Set aside and keep warm.
  3. Bring a large pot of water to a boil. Trim asparagus, and blanch by dropping in boiling water for 2 minutes, until bright green.
  4. Heat the cooked crabmeat in the microwave or by steaming over the asparagus water.
  5. To Assemble: Plate the veal; top with crabmeat; criss-cross the asparagus over the top; and drizzle cheese sauce over all. Serve extra sauce on the side.

Reviews

11
  1. 18 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

Delicious, however, I substituted hollindaise sauce for the cheese sauce.

Most helpful critical review

Not too sure about this recipe, it can be pretty bland. I added red onions to the crabmeat. I also suggest finding another topping for the whole thing, the "cheeze wiz" isn't cutting it.

Delicious, however, I substituted hollindaise sauce for the cheese sauce.

This was wonderful. It was my first time for Veal. I did place it in the oven after I put it together for 8-10 min.

This was very good. I had never had veal like this before, but it was surprisingly easy to put together. There were a TON of dishes to clean up though, with separate pans for the cheese, veal, a...

THis was AWESOME! And very easy to make for beginners. The only thing I did differently was used mexican cheeses bc I was out of cheddar and I added a teaspoon of horseradish to the sauce for a...

Very good special dinner for my husband and myself. I did substitute hollandaise and also used fresh lobster rather than crab. I live in New England, so lobster is affordable in the summertime.

This was both easy and tasted great! My company loved it.

i use bernasie sauce it is also very good

Very easy to make; tasty; took less time to prepare than stated.

Not too sure about this recipe, it can be pretty bland. I added red onions to the crabmeat. I also suggest finding another topping for the whole thing, the "cheeze wiz" isn't cutting it.